19th Century Manly Evening Cocktail
|1⁄3||jig||Sweet vermouth (Suggest Carpano Antica Formula)|
|1⁄3||jig||Dry vermouth (Suggest Dolin)|
|1⁄3||jig||Whiskey (Rye most likely was used in 1900)|
|2||ds||Orange bitters (Suggest Regan's)|
Mixing-glass half-full fine ice, two dashes Angostura bitters, two dashes orange bitters, one- third jigger French vermouth, one-third jigger Italian vermouth, one-third jigger whiskey. Mix and strain into cocktail-glass.
One-third of a jigger is only 1 Tablespoon. Cocktails at the end of the 19th century were smaller than today's so instead of using 1/3 of a jigger one can use 1 ounce each of sweet vermouth, dry vermouth and whiskey and increase the bitters to 4 dashes each for a contemporary size cocktail (i.e., 3 ounce)
The original recipe does not identify the brand of vermouth or the type of whiskey. Based on the date of publication, rye whiskey was most likely used.
From other users
- Very good. I follwed the directions in comments to change to 1oz and 4 dashes. I might try 1oz rye and .75 each of the vermouth.
- Manhattan Cocktail No. 1 (Savoy) — Dry vermouth, Rye, Sweet vermouth, Bitters, Maraschino Liqueur
- Host Body — Jamaican rum, Sherry, Campari, Amaro Nardini, Grapefruit peel, Orange peel
- Affinity — Scotch, Sweet vermouth, Dry vermouth, Bitters, Lemon peel
- Byrrh Cocktail — Byrrh, Cognac, Kirschwasser
- La Viña — Sherry, Amaro Nonino, Rye, Orange bitters
- Dreadlock Holiday — Jamaican rum, Suze, Bianco Vermouth, Pineapple liqueur, Lemon peel
- Chemlabier — Aromatized wine, Bourbon, Bitters, Gran Classico
- Dulzura — Reposado Tequila, Bianco Vermouth, Amaro, Cranberry bitters
- West Coast Cocktail — Reposado Tequila, Aromatized wine, Aperol, Cardamom bitters, Grapefruit peel
- Smokey's Tangle — Averna, Apple brandy, Chinato, Bison grass vodka, Grapefruit bitters